Ingredients

Method

Start by trimming and cubing the lamb then put in the saucepan with half of the ginger-garlic paste, turmeric and salt, adding water to half way up the lamb. Cover and simmer until tender. Do not discard the cooking liquor.

Meanwhile, heat the oil in a wok until very hot, drop in the curry leaves and cinnamon stick, sizzle then immediately add the onions and fry until dark golden brown. Add the yoghurt, black pepper, ground coriander, chilli powder and garam masala, stir and fry for 2 minutes.

Add the green peppers, green chillies and tomatoes, stir and fry them briefly. Now add the tender lamb in its liquid, mix it in and cook rapidly on a high heat until almost all the liquid is absorbed. Add the chopped fresh coriander and extra green chillies. Serve hot.

Reheat, covered, in a hot oven until piping hot throughout.